Dedicated to Professor Otto H. Wieland on the occasion of his 70th birthday and to Professor Theodor Severin on the occasion of his 60th birthday
New Aspects of the Maillard Reaction in Foods and in the Human Body†
Version of Record online: 22 DEC 2003
Copyright © 1990 by VCH Verlagsgesellschaft mbH, Germany
Angewandte Chemie International Edition in English
Volume 29, Issue 6, pages 565–594, June 1990
How to Cite
Ledl, F. and Schleicher, E. (1990), New Aspects of the Maillard Reaction in Foods and in the Human Body. Angew. Chem. Int. Ed. Engl., 29: 565–594. doi: 10.1002/anie.199005653
- Issue online: 22 DEC 2003
- Version of Record online: 22 DEC 2003
- Manuscript Revised: 27 NOV 1989
- Manuscript Received: 21 JUN 1989
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